Recipes from Africa

Recipes from Africa

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Adult help needed.

People in Burkina Faso love to eat this dish with stews and soups (try it with the West African Peanut Soup). It’s similar to a dish called ugali in Kenya and Tanzania.

  • 1 lb. millet flour or cornmeal
  • 8 c. water
  • 2 tbsp. butter or margarine


  1. Bring water to boil in large pot over high heat. Slowly add about ¼ of the flour or cornmeal to the water, stirring quickly and constantly for about 5 minutes so no lumps form.
  2. Reduce heat. With large spoon, scoop out about ¼ of the flour-water or cornmeal-water mixture and set aside in a bowl.
  3. Add remaining flour or cornmeal, about a cup at a time, to pot. Stir vigorously each time a dry ingredient is added. If mixture becomes too thick to stir, add some of the mixture you set aside. After about 5 minutes of adding flour, the smooth paste should be too thick to stir.
  4. Reduce heat to very low. Cover pot and cook 10 more minutes.
  5. Remove from heat. Shape into balls, sprinkle with salt to taste and serve along with stew, sauce or soup.